Chopped Chicken Caesar Sandwich

• Place the chicken tenders in a large bowl and pour in the buttermilk, turning to coat. Cover the bowl and marinate the tenders in the refrigerator for at least 30 minutes.

• In a shallow bowl or baking dish, stir together the flour, 2 tsp kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. 

• Once the chicken tenders are done marinating, coat evenly with a thick layer of the flour mixture.

• Fill a large cast iron skillet about halfway with vegetable oil. Heat over medium high heat until the temperature reaches 350°F.

• Working in batches to avoid overcrowding the pan, lower the chicken tenders into the hot oil and fry for about 3 minutes per side, until deep golden brown and the internal temperature reaches 160°F. Transfer to a paper towel-lined plate to drain. 

•Make a homemade Caesar dressing - On a cutting board, combine the minced garlic with about 1 tsp kosher salt. Use a knife at an angle to mash the garlic and salt into a paste. Put the garlic & salt combo in a large bowl then add in the anchovy paste, egg yolks, and Dijon mustard. Whisk to combine, then slowly drizzle in the olive oil while still whisking. A thick and creamy dressing should form. Add in about 1/3 cup freshly grated Parmesan and stir. 

•On a large cutting board, lay down the chopped romaine, croutons, cooked chicken tenders, Caesar dressing, and fresh sprinkle of grated parm. Use a sharp knife to cut everything up and combine it in very small pieces. Scoop the chopped salad into the sandwich rolls & serve immediately. Enjoy!